date:Jul 10, 2012
Researchers enriched milk, semisweet and dark chocolate with concentrated (3% and 1%) and freeze dried (1%) red raspberry leaf extract and observed physical, sensory and bioactive changes compared to un-enriched samples.
Results were made available online ahead of publication in the journal Food Research International.
Freeze dried extracts retain mouthfeel
Draženka Komeset al.at the University of Zagreb, Croatia found that 3% concentrations were the best to raise the polyphenol content an